Currant and Spice Oatmeal Cookies Reviews

"I literally didn't know how to boil an egg until I was in my 20s  when I tried to impress a guy by making dinner for him," writes Sally Siegel of Pittsburgh, Pennsylvania. "I didn't have much success with the dinner or the guy, but I regrouped and put together a repertoire of fairly elegant dishes I felt confident making. Over the years, my cooking style has become more casual; I make dishes that are not too demanding, but still special for company."

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Reviews

users rating3.5/4

Really good texture. It's not a chunky or thick cookie, but therein is the beauty of it. Chewy and slightly crisp on the edges. While the recipe as printed is great, I would like to try it again adding various dried fruit or chopped nuts.

I used dried cranberries and added 1 Tbsp of Grand Marnier (orange liqueor) to the egg and vanilla mixture with the chopped cranberries. I also added a pinch of powdered cloves and 3/4 cup of chopped walnuts. This is a simple and delicious recipe. Expect compliments and requests for more.

I made them using dried cranberries. Everyone loved them. I shaped the extra dough into a roll wrapped in plastic wrap and froze. I thawed them a little and the sliced and baked as directed and they came out great the second time. I took them to meeting last night and everyone got eaten.

I made these cookies last night for my son's birthday party. I doubled the amount of spice added. I did not have any currants so I used Craisins instead. My son loved the cookies! I took the extras to work and they got rave reviews! They were very easy to make.